I'll second the motion on the humidity. About 10 years ago I got on a "mission" to make divinity after having it on a vacation to North Carolina. After the 5th or 6th batch of FAIL, someone enlightened me to the humidity factor living in west central Florida. Yeah,it makes ALOT of difference.
BBQ chicken pizza with homemade sauce, white sauce pizza flavored with fresh rosemary onions and mushrooms.
LOVE this story!! As a sixty's kid this makes for a d'ja 'vu experience. Wild in the 60's and 70's,, married, kids, and Republican in the 80's and 90's and back to rebellion in the new millennium. LOVE IT.
Well, living in a beach town in Florida well dressed does not mean Prada or Balenciaga.(did I even spell that right??)
I would guesstimate that 95% of coffee drinkers who step foot in Star, DD, or McD's wouldn't know the difference in a blind tasting. But they will still bore us all to death talking about it.
Oh, by the way AK, my son works at Starbucks, so I do tend to read things written about the company. He enjoys his job as they do work around his school schedule. He said to me just last week that he is amazed at the professional, well-dressed, educated people who actually try to impress him and his co-workers with their worldly knowledge of coffee. Wow, I guess they can't just get their caffine fix without trying to impress a 19 year old. Hope it makes them feel important.
Oh my! It's soooo mind boggling to be in the virtual presence of such worldly coffee drinkers. Such poignant observations. "Hey, somebody want's my opinion on something! I'm so jazzed!!" Starbucks, DD, McD's------do you really spend this much time worrying about this? Do you assume the people who have to listen to your blathering ad nauseam think you have these amazing sophisticated palates? Well, do you??? We just think you are ass clowns.
The meringues were cool by the time we ate them, but for some reason I thought they were supposed to be very light and crisp throughout, like a meringue kiss cookie. Maybe I have just never eaten a proper meringue?
That is interesting about the poaching...I only looked at 2 recipes, Ina and Julia Child. Ina bakes them in individual dollops, Julia bakes the whole mess up in a casserole dish and then carves it into chunks. The Larousse Gastronomique recommends cooking the egg whites and sugar in a bain marie. I think I definitely would have liked the taste of the meringues better if they had been poached in sweet milk.
Has anyone made/had zuppa inglese? This is another custard treat I want to try.
Yep, when I had Ile Flottante in France, the meringues were very marshmallowy, with not even a "skin" like marshmallows, and certainly not crispy. I would describe them as the inside of the meringue on top of a pie...definitely no crust. I imagine they must have been poached, as previous posters said.
Having said that, humidity could certainly play a role...but if your guests are putting your dishwasher out of business, I'd say you're probably OK. =)
1) Soup - specifically, Arroz Caldo. I get requests even when it's 95 degrees w/ insane humidity outside.
2) Salsa, asian style (I add lime juice, fish sauce and the tiniest bit of sesame oil. Don't knock it till you try it!)
3) Shrimp Salad (I cook whole shrimp in a pot chockful of garlic, green onion, celery, bits of whatever vegies are sitting in my fridge, lots of black peppercorn, and salt. After peeling, I throw the shells/head back into the broth to reduce. The dressing is nothing more than a good mayo, lime juice, sambal olek, green onions, celery and a few tsps of that concentrated shrimp broth.)
4) Anchovy pasta. Recipe courtesy of the NYTimes. I guess I'm the only one in the family willing to suffer through the smell of anchovies sauteeing.
1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky
Madelyn
KarmaFreeCooking
@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?
@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.
The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)
Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.
1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)
I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....
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